Ingredients
- ½ dl quinoa
- ¼ x sweet potato
- 100 g vegan sausages
- ½ x red onion
- ¼ x cucumber
- ½ handful kale
- 50 g ricotta
Method
- We are using a honey and mustard vinaigrette in this recipe that were made earlier this weekly menu.
- Boil the quinoa according to the instructions on the package.
- Cut the sweet potato and vegan sausages into cubes and bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes.
- Cut the red onion and cucumber and massage the kale.
- Add all the ingredients to a bowl, and serve with ricotta and honey and mustard vinaigrette.
